Mediterranean Style Beans and Vegetables (Crock Pot)
"I usually make tomato-ey, spicy bean recipes, but this one is different since even though it does have chili peppers in it, it really is mild (or maybe I just have a flame retardant tongue!). No tomatoes, either. This is modified just a little from a recipe from Crescent Dragonwagon's "The Passionate Vegetarian." She suggests serving it with bread & oil, or rice or barley, as a side dish, or with sour cream. I like it either hot or cold just as it is, or with rice or over pasta. I think any beans except maybe black would work, and I often use cooked dry beans instead of canned...."
INGREDIENTS
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1 (15 ounce) can great northern beans, drained and rinsed
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1 (15 ounce) can red beans, drained and rinsed
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5 teaspoons garlic, minced
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1 large onion, chopped
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1 cup carrot, thinly sliced
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1/2 cup celery, thinly sliced
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2 cups green beans, fresh, cleaned and cut
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2 red chili peppers, chopped (remove as many or as little seeds depending on how much heat you want)
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2 bay leaves
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salt and pepper, to taste
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